This is a favorite Palestinian dish that we make when there isn't much around, and we fall back on pantry staples. We've been super busy at the studio with shooting our second campaign and working on Table II (launching next Tuesday!), as well as setting up exciting shops (in real life!) in both LA and NYC for the holidays. More on that very soon. But there is always time for rice and lentils!

1 cup brown or green lentil, rinsed
1 cup rice or course bulgur, rinsed
4 medium-sized Spanish onions
1/2 lemon, juiced
1 tbs cumin
Olive oil

For serving (optional)
Chopped parsley
Green yogurt


Slice the onions in rings and sauté on medium/low heat till caramelized. Approx 30 mins. Add salt. Transfer to a plate.

In the same pot, add 2 cups of water and the lentils as well as salt. Cook for 10 mins on simmer until they're par-boiled. Drain and transfer to a plate.

Put most of the cooked onion mixture back into the same plot, but reserve 2 tbs of onion on a plate. Add two cups of water to the pot. Bring to a boil. Add rice, cumin, and salt. Cook on low, covered, for 15 minutes. Then add parboiled lentils, cover, and cook for another 15 minutes or until everything is cooked.

Squeeze juice of 1/2 lemon on top and taste for salt.

Top each plate with some of the reserved caramelized onion. Serve with chopped parsley on top and some greek yogurt on the side.



Originally published on November 3, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.

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